Tomato lime rasam

Tomato lemon rasam

Ingredients:

1. Tomatoes, 3 medium size
2. Lime, 1 medium size
4. Curry leaves 6-8
5. Coriander leaves, a few
6. Green chillies 4
7. Asafetida, Powdered a pinch
8. Mustered seeds, 1 teaspoon
9. Cumin seeds, 1 teaspoon
10.Ghee 1, teaspoon
11. Thuvar dhal, 4 tablespoon
12. Turmeric powder, a pinch

Method of preparation:

Mash the tomatoes and green chillies in a blender and keep aside. Pressure cook 4 table spoons of thuvar dhal and mash it well. Pour three cups of water in a vessel and add the mashed tomatoes and allow it to boil till the raw smell of the tomato goes. Add 1 ½ teaspoon of salt and a pinch of turmeric powder. Then add the mashed thuvar dhal and add some water. When the contents begin to form froth, remove from fire. Add coriander leaves. Then pour one teaspoon of ghee in a small tawa and heat it, add mustered seed, cumin seeds, a pinch of powdered asafetida and curry leaves and allow it to pop. Then pour the contents to the rasam. Before serving, add lemon juice. Now your yummy rasam is ready. This can be served in a soup bowel as a starter or can be served along with rice with appalam as side dish.

Source: Self

Images: Google

Semolina Pongal

Semolina Pongal (Rava)

Ingredients:

1. Semolina ½ Kilogram
2. Green gram ¼ cup
3. Ghee 3 tablespoon.
4. Black pepper 2 teaspoon
3. Cumin seeds 2 teaspoon
4. Ginger small pieces.
5. Curry leaves 5-6 leaves
Method:Pressure cook green gram with ¼ teaspoon salt. Heat two tablespoon of ghee. Allow black pepper and cumin seeds to pop and add small pieces of ginger then add four to five cups of water and add required salt. Allow the water to boil. Add cooked green gram and semolina and stir well then add curry leaves for flavor. When it becomes like dough switch off the stove. Add one tablespoon of ghee to it, mix well. In a separate pan fry 4-5 cashew nuts in 1 one teaspoon of ghee and add to the content. Serve hot with coconut chutney or sambar

Source: Self

Images: Google